Stuffed Chicken Cheese Naan Recipe: Restaurant Style on Tawa

Welcome to Shamas Delicious Foods! Today, I am sharing the ultimate comfort food recipe that everyone loves: Chicken Stuffed Cheese Naan in Pakistani Restaurant Style.

 If you are craving that perfect, pillow-soft restaurant-style naan bursting with cheesy goodness, you are in the exact right place. This homemade Chicken Stuffed Cheese Naan combines juicy, beautifully seasoned chicken mince with gooey, melted mozzarella cheese. The absolute best part? You do not need an expensive clay tandoor or a fancy oven to make it. You can easily whip up this delicious comfort food right on your regular kitchen tawa or frying pan!

Why You Will Love This Recipe:

• Super Soft Crust: A foolproof dough recipe that guarantees fluffy naan every single time.
• Cheesy Perfection: Loaded with gooey mozzarella that stretches beautifully with every bite.
• Simple Ingredients: Made with basic everyday kitchen staples.
• No Special Equipment: Completely baked on a simple stovetop pan.

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🍳 Ingredients You Will Need

For the Fluffy Naan Dough:

• All-Purpose Flour (Maida): 3 ,1/2 Cups
• Instant Yeast: 2 Teaspoon
• Sugar: 1 Tbsp
• Salt: 1/2 Teaspoon
• Yogurt (Dahi): 4 Tablespoons or 1/3 cup (helps make the naan extra soft)
• Cooking Oil: 2 Tablespoons (olive oil)
• Warm Water : 1 Cup kneading

For the Savory Chicken Filling:

• Chicken Shredded : 2 Cups
• Onion: 1 medium (finely chopped)
• Ginger Garlic Paste or Powder: 1 Teaspoon
• Green Chilies: 2 Tbsp
• Red Chili Flakes: 1 Teaspoon
• Black Pepper Powder: 1/2 Teaspoon
• Cumin Powder (Zeera): 1/2 Teaspoon
• Salt: 1 Teaspoon (or to taste)
• Fresh Coriander Leaves: 2 Tablespoons (finely chopped)

For the Cheesy Layer & Topping:

• Mozzarella or Cheddar Cheese: 1 Cup (grated)
• Melted Butter or Ghee: For brushing on top

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👩‍🍳 Step-by-Step Instructions

Step 1: Kneading the Naan Dough

1. Grab a large mixing bowl and combine the all-purpose flour, instant yeast, sugar, and salt.
2. Add the yogurt and cooking oil into the dry mix. Mix it all together gently using your hands.
3. Slowly pour in warm water (or warm milk) a little at a time. Knead the mixture until it transforms into a soft, smooth, and slightly stretchy dough.
4. Rub a tiny bit of oil over the top of the dough ball, cover the bowl with a damp cloth or plastic wrap, and let it rest in a warm corner of your kitchen for 1 to 2 hours until it doubles in size.

Step 2: Cooking the Chicken Stuffing

1. Heat one tablespoon of oil in a frying pan over medium heat. Toss in the ginger garlic paste along with the chopped onions and sauté until they turn soft and translucent.
2. Add your shredded chicken into the pan. Stir and cook until the chicken changes its color from pink to completely white.
3. Now, add all your spices: salt, red chili flakes, black pepper, and cumin powder.
4. Cook the mixture for about 8 to 10 minutes. You want the chicken to be fully cooked through and completely dry, with no moisture left in the pan. Stir in the green chilies and fresh coriander, then turn off the heat. Let the filling cool down to room temperature.

Step 3: Assembling and Rolling the Naan

1. Gently punch down your risen dough to release the air bubbles. Divide it into 3 or 4 equal-sized dough balls (Pedas).
2. Take one dough ball and roll it out slightly with a rolling pin to form a small, thick flat circle.
3. Place a generous scoop of the cooled chicken stuffing right in the center, and pile a handful of grated mozzarella cheese right on top of the chicken.
4. Gather all the outer edges of the dough back to the center, sealing the top tightly so nothing leaks out. Shape it back into a neat round ball.
5. Dust your counter with a little dry flour and very gently roll the ball out into a beautiful, flat naan shape. Don't press down too hard, or the cheese might break through the dough!

Step 4: Cooking to Perfection on the Tawa

1. Heat up a non-stick tawa or frying pan over medium heat.
2. Carefully pick up your rolled naan and place it onto the hot tawa. 
3. Let it cook for about 2 to 3 minutes. You will start to see beautiful air bubbles rise on the surface. Flip the naan over and cook the other side until you see gorgeous, golden-brown spots.
4. Take it off the heat and instantly brush it with a generous amount of melted butter or ghee.

Your hot, cheesy, and incredibly flavorful Chicken Stuffed Naan is ready! Serve it immediately while the cheese is beautifully melted alongside some fresh mint raita or a spicy garlic chutney. Enjoy your homemade restaurant meal!!